Recipe: Chile Verde Chicken
This warm, spicy dish is filled with flavor and comforting nourishment. Not only are the spices in this dish tasty — they’re filled with phytochemicals and antioxidants. An entree the whole family will enjoy!
This warm, spicy dish is filled with flavor and comforting nourishment. Not only are the spices in this dish tasty. They’re also filled with phytochemicals and antioxidants. Enjoy!
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For the verde sauce:
3 cups low-sodium, organic chicken broth
16 small tomatillos, husked
2 jalapeño peppers, seeded and halved
3 garlic cloves, peeled
1 large white onion, chopped
1 bunch cilantro (about 3 ounces)
1 teaspoon ground cumin
Juice of 2 limes
Sea salt and freshly ground black pepper to taste
For the chicken:
2 tablespoons extra-virgin olive oil
4 (5-ounce) boneless, skinless organic chicken breasts
Sea salt and freshly ground black pepper
To make the verde sauce:
To make the chicken:
Note: Any leftover chicken can be refrigerated for up to three days in an air-tight container.
Makes 4 servings
Saturated fat 2g